Save Lemon Parmesan Crusted Chicken with Lemon Butter Sauce is a dish that effortlessly combines elegance with comfort. Imagine tender chicken cutlets, coated in a savory parmesan crust that offers a satisfying crunch, all drizzled with a silky, zesty lemon butter sauce. It is a vibrant, restaurant-quality meal that is surprisingly easy to master in your own kitchen.
Save This Italian-American classic relies on simple, high-quality ingredients to deliver a big flavor profile. By pounding the chicken into thin cutlets and using an aromatic egg wash infused with garlic and Italian seasoning, you ensure that every single bite is seasoned to perfection and incredibly juicy.
Ingredients
- Chicken and Coating: 1 1/2 lb (680 g) chicken breast (2 large, patted dry), 1 tbsp olive oil, 1 cup (90 g) grated Parmesan cheese, 3 tbsp all-purpose flour.
- Egg Mixture: 2 large eggs, 1 minced garlic clove, 1/2 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp ground black pepper.
- Lemon Butter Sauce: 8 tbsp (113 g) unsalted butter, 2 minced garlic cloves, 1/4 cup (60 ml) lemon juice, 1/4 cup (60 ml) chicken broth, 1/4 tsp ground black pepper.
- Garnish (optional): 1 tbsp fresh chopped parsley, 1/2 sliced lemon.
Instructions
- Step 1
- Cut each chicken breast in half lengthwise to create 4 cutlets. Place between sheets of plastic wrap and gently pound with a meat mallet until even in thickness (about 1/2 inch/1.25 cm).
- Step 2
- In a shallow bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and pepper.
- Step 3
- In a separate bowl, combine grated Parmesan cheese and flour.
- Step 4
- Dip each chicken cutlet into the egg mixture, letting excess drip off, then dredge thoroughly in the Parmesan-flour mixture, pressing lightly so the coating adheres.
- Step 5
- Heat olive oil in a large skillet over medium heat. Once hot, add chicken cutlets in a single layer (in batches if necessary). Cook 4–5 minutes per side, or until golden, crispy, and internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.
- Step 6
- While the chicken cooks, make the sauce: In a small saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 1 minute. Stir in lemon juice, chicken broth, and black pepper. Simmer for 2 minutes, then remove from heat.
- Step 7
- Arrange cooked chicken on a platter. Spoon lemon butter sauce over the top, turning chicken to coat.
- Step 8
- Garnish with lemon slices and chopped parsley if desired. Serve immediately.
Zusatztipps für die Zubereitung
To achieve the best results, ensure your chicken is patted completely dry before starting the breading process; this helps the coating stick. Use a meat thermometer to pull the chicken as soon as it hits 165°F (74°C) to keep the meat succulent and tender. If your skillet is not large enough, cook the chicken in batches to maintain a steady temperature for a crispier crust.
Varianten und Anpassungen
For those who enjoy a bit of heat, add a pinch of red pepper flakes to the lemon butter sauce during the simmering stage. You can also easily adapt this recipe for dietary needs by substituting the all-purpose flour with a gluten-free flour blend and ensuring you use a certified gluten-free chicken broth.
Serviervorschläge
This flavorful chicken pairs beautifully with a variety of sides. Serve it over a bed of angel hair pasta to catch every drop of the lemon butter sauce, or alongside roasted potatoes and a crisp green salad. To round out the meal, a glass of white wine like Pinot Grigio or Sauvignon Blanc makes an excellent accompaniment.
Save With its vibrant citrus notes and savory cheese crust, this Lemon Parmesan Crusted Chicken is certain to become a staple in your recipe rotation. It is a dish that looks as good as it tastes, offering a perfect harmony of flavors that will delight any palate.
Recipe FAQ
- → How do I get the Parmesan coating to stick properly?
Pat the chicken completely dry before coating. Dip in egg mixture letting excess drip off, then press firmly into the Parmesan-flour blend. Let coated cutlets rest 5 minutes before cooking to help the coating adhere.
- → Can I make this ahead of time?
Prepare and coat the chicken up to 4 hours ahead, refrigerating until ready to cook. The sauce can be made 2 hours ahead and gently reheated. For best results, cook chicken just before serving to maintain crispy texture.
- → What sides pair well with this dish?
Angel hair pasta tossed with olive oil and garlic complements the sauce beautifully. Roasted potatoes, steamed asparagus, or a fresh arugula salad with vinaigrette also work wonderfully. The bright flavors also pair nicely with risotto.
- → How do I know when the chicken is done?
Cook until golden-brown and crispy, about 4-5 minutes per side. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should feel firm when pressed and juices run clear when pierced.
- → Can I use chicken thighs instead of breasts?
Boneless skinless chicken thighs work wonderfully and stay juicy. Pound to even thickness, adjust cooking time to 5-6 minutes per side since dark meat requires slightly longer cooking. The coating and sauce quantities remain the same.
- → How can I make this gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure your chicken broth is certified gluten-free. The Parmesan and remaining ingredients are naturally gluten-free, making this an easy adaptation.